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Looking for something new to do with your potatoes? How about 'smashed' potatoes? I have been wanting to try smashed potatoes ever since I saw them on Pioneer Woman and it was past time that I gave them the 'loaded' treatment by topping them with all of the classic loaded baked potato toppings including bacon, cheese, sour cream and green onions. The basic idea behind smashed potatoes is that you take small cooked potatoes and you 'smash' them, by pressing down on them with a glass or something, into thin pancakes and then you bake them until they are golden brown and crispy! There is very little that can compare with potatoes that are nice and crispy on the outside and soft and tender on the inside, think french fries, fritters, etc. and these smashed potatoes are no exception! Of course you can top smash potatoes however you like from simple things like herbs to more elaborate like these but no matter how you top them, they will disappear quickly!

If you use really small potatoes, they work as a really nice 1-2 bit appetizer!

Loaded Smashed Potatoes

New potatoes that are cooked, 'smashed' and then baked until golden brown and crispy and the topped with melted cheddar, sour cream, bacon and green onions.

ingredients

1 pound new potatoes (about 1-1 1/2 inches across), washed

2 tablespoons oil

salt and pepper to taste

2 strips bacon (optional)

1/2 cup cheddar cheese, shredded

1/4 cup sour cream

2 green onions, sliced

directions

Bring the potatoes and enough water to cover them by an inch to a boil, reduce the heat and simmer until a fork can easily be pushed into them, about 15-30 minutes depending on the size of the potatoes, before draining them.

Place the potatoes on a greased baking sheet and 'smash' them by pressing down on them with something like a potato masher, the bottom of a gloss or bowl, etc.

Brush the potatoes with oil, season with salt and pepper and bake them on the top shelf of a preheated 450F/230C oven until golden brown and crispy on top, about 20 minutes.

Meanwhile cook and crumble the bacon.

Sprinkle the cheddar onto the potatoes and optionally broil for a minute to melt the cheese.

Top with the sour cream, bacon and green onions and enjoy as a side or as an appetizer!

Option: You can cook and smash the potatoes a day ahead of time.Option: Add some chopped steamed broccoli.

Anonymous: I find that when you smash them, they do tend to fall apart but after you bake then the second time, especially with a bit of cheese, they firm up again to the point where you can easily pick them up and eat them as two bite appetizers.

I'd definitely recommend smashing them with a glass and not a potato masher. I used a masher and they got stuck between the "rungs" of the masher, and I kept having to try to pry them out of the masher. DEEEEELISH!

I just place a piece of wax paper over each previously simmered potatoe and press down till they are as flat as you want. the flatter the better as they look like fat potatoe chips. Great tasting with olive oil on top. Bake till crispy

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I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.